Sheet-Pan Eggplant Parmesan is a lighter, simpler twist on the classic Italian favorite. Instead of layering and frying, everything bakes together on one sheet pan—crispy eggplant slices, marinara, and melted cheese. You still get that delicious mix of crispy coating, gooey cheese, and rich tomato flavor but with less mess and oil. Perfect for a cozy dinner or even meal prep, this dish proves that comfort food can also be easy.
Cooking Time: 45 minutes
Servings: 4
Ingredients:
2 medium eggplants, sliced into ½-inch rounds
1 cup all-purpose flour
3 large eggs, beaten
1 ½ cups breadcrumbs (Italian-style or panko)
½ cup grated Parmesan cheese
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper to taste
Olive oil spray or 3 tablespoons olive oil
2 cups marinara sauce (store-bought or homemade)
1 ½ cups shredded mozzarella cheese
2 tablespoons chopped fresh basil
Instructions:
-
Prepare the Eggplant:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Sprinkle eggplant slices with salt and let them rest for 10–15 minutes to draw out moisture. Pat them dry with paper towels. -
Set Up the Breading Station:
Place the flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in a third. -
Coat the Eggplant:
Dredge each eggplant slice first in flour, then in the egg, and finally in the breadcrumb mixture, pressing gently to make the crumbs stick. -
Arrange on Sheet Pan:
Lay the breaded eggplant slices in a single layer on the prepared baking sheet. Spray lightly with olive oil or drizzle a bit over the top. -
Bake Until Crispy:
Bake for 20 minutes, flip each slice, and bake another 10–12 minutes until golden brown and crisp. -
Add Sauce and Cheese:
Spoon marinara sauce over each baked eggplant slice, then top with shredded mozzarella. Return to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly. -
Finish and Serve:
Remove from the oven, sprinkle with chopped basil, and serve hot with extra marinara or a side of pasta, salad, or garlic bread.
Nutrition (per serving):
Calories: 420
Protein: 19g
Carbohydrates: 38g
Fat: 22g
Fiber: 7g
Sugar: 8g
Sodium: 780mg
Tips:
To keep the coating crisp, don’t overcrowd the pan—use two pans if needed.
You can air-fry the breaded eggplant slices at 375°F (190°C) for 10–12 minutes per side before adding sauce and cheese.
For extra flavor, add a pinch of red pepper flakes or Italian seasoning to the marinara.
Use whole-wheat breadcrumbs or gluten-free crumbs if preferred.
This dish reheats well in the oven the next day—just bake at 350°F (175°C) for 10 minutes until warm.
